Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Introduction

Indulge in the cozy flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. Combining sweet, tart, and warm spices, this dish makes a perfect side for any seasonal gathering. It’s easy to prepare and sure to impress your family and guests.

Ingredients

• 2 large sweet potatoes
• 1 cup fresh or frozen cranberries
• 1 juicy apple, diced
• 2 tablespoons butter
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 tablespoons maple syrup
• Salt to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
3. Step 3: Let the sweet potatoes cool slightly.
4. Step 4: While the sweet potatoes bake, heat a skillet over medium heat.
5. Step 5: Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
6. Step 6: Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
7. Step 7: Stir in the maple syrup and cook for an additional 2 minutes.
8. Step 8: Slice the baked sweet potatoes in half lengthwise.
9. Step 9: Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
10. Step 10: Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
11. Step 11: Spoon the sweet potato mixture back into the potato skins.
12. Step 12: Top with the remaining cranberry apple mixture.
13. Step 13: Place the stuffed sweet potatoes back on the baking sheet.
14. Step 14: Bake for another 10-12 minutes, until heated through.

Tips & Variations

• Use a tart apple like Granny Smith for a more pronounced contrast with the sweet potatoes.
• Add chopped pecans or walnuts to the cranberry apple mixture for extra crunch.
• For a vegan option, substitute butter with coconut oil or vegan margarine.
• Try adding a splash of orange juice to the cranberry apple filling for a bright citrus note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through to maintain the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned cranberries instead of fresh or frozen?

Fresh or frozen cranberries work best to achieve the right texture and tartness. Canned cranberries are sweeter and softer, which may alter the dish’s balance.

Can I prepare these sweet potatoes ahead of time?

Yes, you can prepare the filling and bake the sweet potatoes in advance. Assemble and bake the stuffed potatoes just before serving to keep them fresh and warm.

Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

Experience the comforting flavors of fall with Cranberry Apple Twice-Baked Sweet Potatoes. This recipe combines the natural sweetness of baked sweet potatoes with a spiced cranberry and apple filling, creating a delicious and festive side dish perfect for holiday meals or cozy dinners.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 60-65 minutes
• Total Time: 75-80 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 large sweet potatoes

Filling

• 1 cup fresh or frozen cranberries
• 1 juicy apple, diced
• 2 tablespoons butter
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 tablespoons maple syrup
• Salt to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
2. Bake Sweet Potatoes: Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes or until they are soft and easily pierced with a fork.
3. Cool Potatoes: Allow the baked sweet potatoes to cool slightly so they can be handled safely.
4. Prepare Fruit Filling: While the sweet potatoes bake, heat a skillet over medium heat and melt the butter. Add diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
5. Cook Filling: Cook the fruit mixture for 5-7 minutes, stirring occasionally, until the fruit softens and cranberries begin to pop.
6. Add Maple Syrup: Stir in maple syrup and continue cooking for another 2 minutes to meld the flavors.
7. Slice Potatoes: Cut the baked sweet potatoes in half lengthwise, preparing to scoop out the flesh.
8. Scoop Flesh: Carefully scoop out most of the sweet potato flesh, leaving a thin layer inside the skins to maintain structure.
9. Mix Filling: Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling thoroughly.
10. Stuff Potatoes: Spoon the sweet potato and fruit mixture back into the potato skins.
11. Top with Remaining Filling: Spread the remaining cranberry apple filling evenly on top of the stuffed sweet potatoes.
12. Bake Again: Place the stuffed potatoes on the baking sheet and bake for an additional 10-12 minutes until heated through and flavors melded.

Notes

• These twice-baked sweet potatoes are a perfect side for fall holidays such as Thanksgiving.
• They pair wonderfully with roasted turkey, baked ham, or pork tenderloin for a classic fall feast.
• Using fresh cranberries adds a tartness that balances the sweetness of the potatoes nicely.
• You can substitute maple syrup with honey for a different flavor profile.

Keywords: twice-baked sweet potatoes, cranberry apple filling, fall recipe, holiday side dish, Thanksgiving side, baked sweet potatoes, seasonal vegetables